Name: Sizzled Zucchini with Pepper Relish
Yield: Serves 6
Ingredients: 1½ tsp fine sea salt; 1 tsp freshly ground black pepper; 1 Tbsp seeded and chopped jalapeño pepper; 1¾ lb [800 g] zucchini or yellow summer squash, cut into diagonal slices; 1 tsp Aleppo pepper; ¼ cup [10 g] chopped fresh parsley; 1 bunch scallions, white and green parts separated, sliced; ¼ cup [30 g] chopped red bell pepper; ¼ cup [60 ml] plus 1 Tbsp extra-virgin olive oil; ¼ cup [30 g] chopped yellow or orange bell pepper; 1 tsp Urfa pepper; 1 tsp chopped garlic

Preparation info

Serves
6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

This is the recipe to make converts of all those zucchini skeptics who consider it bland and boring. Marinated, grilled, then hit with a dose of crunchy pepper relish, the squash is a lively side dish for any grilled entrée. The mix of fresh and dried, sweet and spicy peppers makes it explode with flavor. Leftovers are so good in sandwiches or grain salads that I always make enough for six even though we are only four. In fact, my family gets cranky if I don’t plan accordingly!